Gluten Free Pizza Crust - made with traditional dry yeast
This delightfully delicious Gluten Free Pizza is totally customizable to fit your dietary needs! You CAN eat pizza again! Super easy & quick to make, this gluten free pizza crust is just perfect for Friday night pizza night! Or who are we kidding, pizza night any night really!
115gStarchy Flour*1 or 2 s (about 50:50 ratio if use 2) - Tapioca Flour & Potato Starch (or Arrowroot powder). ( I use 50g Tapioca, 65g Potato)
INSTRUCTIONS
PROOF YEAST:
Add yeast & maple syrup to warm water (100-110°F = 38-43°C)
485 g Warm Water, 15 g Maple Syrup, 15 g Traditional Dry Active Yeast
MIX THE SOAKER:
In a small bowl, whisk together your chosen whole grain flours & psyllium husk.
237 g 2 Whole Grain Flours, 25 g Psyllium Husk
In the bowl of a stand mixer, whisk together proofed yeast & cream. Add flour mix from above & mix with paddle attachment for 2 mins.
485 g Warm Water, 50 g Heavy Cream (or vegan alternate), 15 g Maple Syrup, 15 g Traditional Dry Active Yeast
Let soaker rest covered for 30 minutes.
ADD ENRICHMENT:
Add olive oil, salt & spices & mix for 1 min to slightly incorporate the oil.
20 g Extra Virgin Olive Oil, 8-11 g Sea Salt, 1 tsp Italian Spice Mix
ADD BINDING FLOUR & STARCHY FLOUR:
Sift in binding flour & starchy flours of your choice. Then mix on low until slightly incorporated, then medium-high for 3-5 mins until forms a sticky dough ball.
82 g Binding Flour, 115 g Starchy Flour
Shape into a ball with a spatula.
SHAPE & REST DOUGH:
Turn dough onto the counter. Gently shape into a ball & pat dough all over with olive oil.
Cover & let rest 2-3 hours at room temp or 90 mins to 2 hours in oven with light on.
PRE-HEAT OVEN:
Preheat oven with pizza stone inside to 500°F (260°C) for 30-45 mins.
DIVIDE & ROLL PIZZA CRUST:
Flip dough out onto parchment paper & divide into 2-3 pieces (for a thinner crust). Cover one piece with plastic wrap while you roll out the other.
Begin spreading & shaping dough into a circle shape with hands working from inside-out.
Cover with plastic wrap (or parchment paper) to create a smoother texture & ease of shaping (see video instructions for more details). Pinch edges to create a lip for your crust.
Cut excess parchment paper around the pizza dough to prevent burning.
PAR-BAKE DOUGH:
Remove plastic wrap from dough & slide pizza (with parchment) onto the preheated pizza stone in oven.
Par-bake for 5-7 minutes until the dough has fully risen, is slightly golden on the edges, then remove from oven.
REMOVE PARCHMENT & ADD TOPPINGS:
Flip pizza crust over & slowly peel off parchment paper. Flip again & place back onto pizza peel.
Add sauce & desired toppings.
BAKE YOUR PIZZA!
Slide topped pizza off the pizza peel directly onto the stone & bake for 6-9 mins or until toppings are golden, crust has browned to your liking & cheese is melted (if using).
Remove pizza & pizza stone from the oven & allow to rest for at least 5-10 mins on the stone.
Slice up your Gluten Free Sourdough Pizza masterpiece with a pizza cutter & enjoy!
If you prefer PHOTO INSTRUCTIONS. please check out my Gluten Free Sourdough Pizza Crust Recipe.
ADAPTING THIS RECIPE: I have broken the ingredients of this pizza crust dough into 5 components. This way you can customize the recipe to fit your dietary needs by understanding each of its parts. All you have to do is choose 1 or 2 options from each component, then follow the directions as posted.
Pre-baking, aka par-baking, the dough is a really essential step. It allows the dough to rise and crisp up a bit removing some of the moisture in the dough. This ensures that your dough will be crispy & strong and will hold up to all of the delicious goodness you’d like to add to the top.
If making a vegan or vegetarian pizza (or where the toppings have no additional salt) you may want to increase the salt to 11g.
Nutrition
Nutrition Facts
Gluten Free Pizza Crust - made with traditional dry yeast
Serving Size
1 piece
Amount per Serving
Calories
348
% Daily Value*
Fat
5
g
8
%
Saturated Fat
9
g
56
%
Cholesterol
5
mg
2
%
Sodium
407
mg
18
%
Potassium
36
mg
1
%
Carbohydrates
71.1
g
24
%
Fiber
5.7
g
24
%
Sugar
2.2
g
2
%
Protein
5.8
g
12
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!